Eiffel Bakery was born out of the passion
Chef Thierry is our head chef straight out of Paris, renowned for his dedication to preserving the classic flavours of French pastry. Our exquisite butter croissants are brought to life in small batches throughout the day for supreme crispiness. Our signature Mille-feuille is artfully created with pure vanilla bourbon from Tahiti and
Madagascar translating into a feathery smooth filling. With every airy bite of this delectable caramelised puff pastry, our customers experience the astute attention given to the preparation and baking process of our Mille-feuille.
For our Chocolate Éclair, Chef Thierry uses rich Valrhona chocolate, a luxury French gourmet brand that melts with every bite. Using originally sourced Dominican cocoa from our Valrhona Grand Cru chocolate selections, we give them a rich distinct flavour that enhances the soft puff pastry and crispy top layer. For our customers who fancy something with a little bit more French pastry zing, our Lemon Tart made with high quality flour from Les Grand Moulins de Paris is worth a try. We make fresh lemon cream using organic lemons sourced from the Royal Project of Thailand. Definitely a great pairing of top grade European ingredients with the freshest local produce.
Pastry Chef
Thierry Dieumegard
Honing his craft since 1985, Chef Thierry’s techniques are defined by clean flavours and classic French selections. His artistic creations are born out of his own fondness for all things sweet and tasty and his love of sharing classic creations with customers. Working with leading pastry artists and chefs throughout his career, Chef Thierry pushes himself to constantly develop his pastry techniques, experimenting with textures and flavours until they come to life in absolute perfection. Chef Thierry’s creations are largely based on chocolate, one of the most decadent and versatile ingredients
in the pastry world. From the luscious Choux au Chocolat to the scrumptious Pain au Chocolat, he dedicates a lot of time in sourcing the best ingredients and studying new ways to master the classics of French pastry. A life long learner, he also spends time mentoring aspiring pastry chefs just as passionate as he is. More recently, he honed the skills of his protégé Julien Alvarez to acclaim when Julien became the 2011 winner of the World Pastry Cup. Chef Julien now leads the pastry team at the prestigious Peninsula Hotel in Paris.
